Rib cook

[Love-a-Weber]

Getting the ribs ready!



Membrane removed seasoned and letting them sweat.



Time to get the kettle ready!



Ribs going on!



Love this thing!



Cooked at dome temp 275 to 300 for about two and half hrs. Rotating the ribs every half hour misted with 50/50 apple cider vinegar and apple juice once or twice. At the two and half hr. I wrapped in aluminum foil with this. Meat side down.

 

After a hour or so they were feeling pretty tender. So time to remove and sauce



After another half hr or so.



Time to eat!



I love my baby back baby back baby ribs, have a great weekend. 

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[Travis]

Looks great man. Real nice color of those.


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[kettlecook]

What are you using to hold back your lump? Those ribs look fantastic.


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[Love-a-Weber]

Thanks for the compliments, 

I use a weber charcoal basket, I start a couple pieces of lump, dump them in the basket and then basically burry the basket in charcoal, usually works pretty well.

Also forgot to mention I used a couple pieces of apple and hickory for my smoke.

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[WNC]

Man those look great!


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[kettlecook]

Thanks for the compliments, 

I use a weber charcoal basket, I start a couple pieces of lump, dump them in the basket and then basically burry the basket in charcoal, usually works pretty well.

Also forgot to mention I used a couple pieces of apple and hickory for my smoke.

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Cool. I've always just used the straight sides of a couple of baskets to hold back the charcoal as a sort of adjustable charcoal fence, simply lighting the top in the middle. But that's pretty neat how you did it. Only suggestion I'd have would be that you can save yourself the concern for rotating your ribs if you use a water pan (above the coals) or firebricks alongside your basket side, opposite the coals. I used this arrangement of firebricks in my 26" last rib cook, and it should work even better in a 22" since the bricks will reach almost all the way across,, .


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[Love-a-Weber]

Thanks for the compliments, 

I use a weber charcoal basket, I start a couple pieces of lump, dump them in the basket and then basically burry the basket in charcoal, usually works pretty well.

Also forgot to mention I used a couple pieces of apple and hickory for my smoke.

Sent from my SCH-I605 using Weber Kettle Club mobile app

Cool. I've always just used the straight sides of a couple of baskets to hold back the charcoal as a sort of adjustable charcoal fence, simply lighting the top in the middle. But that's pretty neat how you did it. Only suggestion I'd have would be that you can save yourself the concern for rotating your ribs if you use a water pan (above the coals) or firebricks alongside your basket side, opposite the coals. I used this arrangement of firebricks in my 26" last rib cook, and it should work even better in a 22" since the bricks will reach almost all the way across,, .


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Thanks!  for the suggestions greatly appreciated,  I have used a water pan at times, never bricks might be worth looking into?  I have a problem with looking at my meat😊 while cooking,  I am considering getting a slow and sear but not sure just yet, but that would solve the moisture supply issue,  and nice weber 26!!!! there is so much stuff to buy!! Its crazy I also want a rotisserie but haven't made the plunge.

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[MikeRocksTheRed]

@Love-a-Weber - Love-ya-name, love-ya-ribs!  Great cook!!!!

[kettlecook]

Love-a-Weber, about the only time I ever use water in a kettle is if using a rib rack, since I want to add a bit of steam to help protect the top edges of the ribs. Especially if you wrap, I wouldn't mess with it. As for messing with or checking during the cook, supposedly it's ok as long as you don't cook too slow because of heat recovery times. Speaking of heat recovery, the thermal mass of the firebricks might help a bit with that. Mine were real cheap at a local brickyard. My 4 brick set up still gets oxygen to the coals since I'm using charcoal basket sides, and the two in the bottom raise the others to the cooking grate for more heat deflection while making it possible to hold more charcoal. Oh, and I stretch a large piece of foil across the bottom, tight to the sides and bricks. Not only does the foil keep the bricks clean, it helps contain drippings and directs air toward the coals and away from the meat. 


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